Bake Aubrey Kingsbury’s Peanut Butter M&M’S Cookies
Goalkeeper and baker Aubrey Kingsbury shares her favorite peanut butter cookie recipe made with M&M’S Peanut Butter Minis.
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Ingredients:
• 1 large egg
• 1 cup light brown sugar
• ¾ cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• ¾ teaspoon baking soda
• Pinch of salt
• ½ cup M&M’s Peanut Butter Minis (~2 tubes, 90g)
• ½ cup semi-sweet chocolate chips
Instructions:
1. Cream together the egg, light brown sugar, peanut butter, butter, and vanilla extract on medium-high speed until light and fluffy, about 5 minutes.
2. Add the flour, baking soda, salt, and mix on low speed until just incorporated. Be careful not to overmix!
3. Add the M&M’s Peanut Butter Minis and chocolate chips, then blend until just combined.
4. Use a cookie scoop to form two-tablespoon mounds (makes around 24 cookies). Place mounds in airtight container and refrigerate for at least 2 hours before baking (this is the secret to not have your cookies flatten out!)
5. Bake at 350°F for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked. These will be soft, but they harden as they cool!
M&M’S Peanut Butter Minis contain peanuts, milk and soy. As always, please remember to read the product label for up-to-date allergy information.
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